Roasted potatoes have grown to be a staple on menus I put together for our holiday dinners or gatherings here at my house. Why? Well, there are various reasons! Potatoes, even when organic from my local Whole Foods market, are cheap! They are simple to cook, absolutely delicious, and healthy without any needed oils or fats added.
Mastering the craft of crispy oil-free potatoes was a challenge for me, but after playing around with a few techniques, and trying out various recipes I had found online, I done did it 😉 And my oil-free crispy potatoes are perfection. The trick to oil-free potatoes is actually a 2 step process. But don’t worry, it’s fairly simple and doesn’t add much to the cooking time of the potatoes.
First, pierce the potatoes and steam slightly, only until partially cooked. Slice them in half, season if desired, then bake them in a convection oven for about 30 minutes. Convection is key, and your results will vary with a regular oven, so keep that in mind.
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